Greek Potato Salad is an easy, flavorful, and hearty salad made with red potatoes, cucumber, red onion, and a Greek yogurt lemon dressing. This Greek Potato Salad Recipe includes minimal ingredients and it’s very easy to make. We can’t wait for you to try our Greek Yogurt Potato Salad!
What We Love About This Recipe
- Delicious and filling. Dill and chives, lemon juice, red onion, and creamy Greek yogurt make this salad really stand out! The texture is soft and creamy. This salad is also rather filling so plan on serving it either in small portions or with a light main dish. That’s why it’s perfect for summer!
- It’s vegan! We used both vegan mayonnaise and vegan Greek yogurt to make this Greek Potato Salad Recipe. All other ingredients are also plant-based.
- It’s healthy. While I love potatoes in so many recipes, they aren’t known for their health attributes. However, most of the ingredients in this recipe are very healthy. Let’s take a look at just a couple ingredients and their health benefits.
How to Make Greek Yogurt Potato Salad
- Cook potatoes. Place potatoes in a large pot of water, bring to a boil, then let simmer until fork tender.
- Cool potatoes. Remove potatoes from water and set aside to cool.
- Mix remaining ingredients. In a large bowl, mix together all remaining ingredients.
- Add potatoes. Fold potatoes into the bowl gently and mix until potatoes are covered with yogurt dressing.
- Serve. Serve garnished with extra dill and chives.
- After cooking your potatoes you’ll have to let them cool. However, I have a quick trick you can use to speed up the cooling process. Place the potatoes in a bowl, put the bowl in your sink and fill it with cold water up to the edge of the bowl. Let the potatoes sit for roughly 10 minutes.
- I recommend gently cutting your cooked potatoes (with a sharp knife) into bite-sized pieces instead of breaking them up by mashing them because potato peels come off easily after they’re cooked.
- When you’re ready to place the potatoes into a mixing bowl with the rest of the ingredients, do so gently and fold them in so they don’t break up.
What to Serve With Greek Potato Salad
- A great salad for summer. This salad is perfect served during hot summer days, so consider pairing it with any of your favorite light meals.
- Serve with protein. This salad contains no protein so make sure you serve it with dishes that contain beans, tofu, or any of your other favorite plant-based proteins.
More Healthy Vegan Salad Recipes
- Shirazi Salad
- Cucumber Radish Salad
- Vegan Potato Salad
- Greek Quinoa Salad
- Strawberry Arugula Salad
- Mediterranean Salad
- Avocado Tomato Salad
- Vegan Ceviche
- Southwest Quinoa Salad
- Vegan Caesar Dressing
- Kale Caesar Salad
- Mango Avocado Salad
- 2 Lbs. baby red potatoes
- 1/2 Cup vegan Greek yogurt
- 1/4 Vegan mayonnaise
- 3 Tablespoons lemon juice
- 4 Garlic cloves, minced
- 1 English cucumber, diced small
- 1/4 Cup red onion, sliced thin
- 2 Tablespoons fresh dill, finely chopped
- 2 Tablespoons fresh chives, finely chopped
- 2 Teaspoons lemon peel, finely grated
- Pinch of salt
- In a large pot of water, bring potatoes to a boil then reduce heat and let simmer until fork tender, roughly 20 minutes.
- Remove potatoes from water, place in a heat resistant bowl, and set aside to cool.
- Add yogurt, mayonnaise, cucumber, onion, lemon juice, garlic, dill, chives, lemon peel, and salt to a large bowl; mix well to combine.
- After potatoes have cooled add them to the bowl with the other ingredients by folding them in gently.
- Serve garnished with more fresh dill, chives, and pepper.
Amount Per Serving: Calories: 121Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 39mgCarbohydrates: 25gFiber: 2gSugar: 3gProtein: 4g
The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.